【摘要】 为研究中华传统炖煮类肉制品狮子头贮藏过程中的品质变化规律及其工业化适应性,以低温狮子头为研究对象,通过测定感官评分、质构、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、羰基含量、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和高通量测序等研究其冷藏期间的品质变化规律。结果表明:低温狮子头4℃冷藏期间感官评分逐渐降低,出现色泽逐渐变暗、产品固有味道逐渐变淡等现象,同时冷藏期间狮子头的硬度显著增加、嫩度降低、内聚性略有下降,弹性和咀嚼性则无显著变化;低温狮子头冷藏期间TBARs值、羰基含量和TVB-N含量均明显升高;随着冷藏时间的延长,狮子头中微生物群落结构出现明显变化,微生物多样性先增加后逐渐降低,冷藏末期狮子头中的优势菌群为梭状芽孢杆菌属和类芽孢杆菌属。更多还原

【Abstract】 In order to study the quality changes of Chinese large meatballs(a traditional braised dish in China, known in Chinese as Shizitou) during storage and to evaluate its suitability for industrial processing, changes in sensory evaluation, texture profile, thiobarbituric acid reactive substances(TBARs) value, protein carbonyl content and total volatile basic nitrogen(TVB-N) content were determined during chilled storage of low-temperature cooked Shizitou, and high-throughput sequencing technique was employed to analyze changes in microbial diversity and community structure. The sensory evaluation score of Shizitou decreased during storage at 4℃; color became darker and intrinsic flavor gradually became weaker. In addition, the hardness significantly increased, tenderness dropped, and cohesiveness decreased slightly. On the other hand, the elasticity and chewiness did not obviously change. TBARs value, carbonyl and TVB-N contents showed a gradual increase with storage time. High-throughput sequencing analysis showed that the microbial flora changed obviously, and microbial diversity initially increased and then decreased. Clostridium and Paenibacillus were the dominant strains at the end of storage.更多还原